Method

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1 Put carrots in a saucepan, cover with cold water, add a few pinches of salt, bring to the boil and cook gently for 5-7 minutes, or until half-cooked. Drain and rinse with cold water to halt the cooking. Drain and dry off on paper towels.

2 Remove zest from 1 lemon and set it aside. Mix sugar and 2 tablespoons of lemon juice together, add a few pinches of flaky sea salt and the garlic. Transfer carrots to a shallow bowl and pour over dressing. Toss gently. Marinate carrots at room temperature for 2-3 hours.

3 Before serving, add oil, toss well, transfer to a serving dish and sprinkle with cinnamon, cumin and paprika. Toss gently then scatter with parsley and lemon zest and serve.

Recipe Notes

This Moroccan salad works well with tagines, adding tang and spice along with a bright pop of colour. It’s also good included in a vegetarian feast with Middle Eastern dishes of eggplant, chickpeas or grains like freekeh, peppers and a bowl of minty yoghurt.